Grilled New Potato Salad

From issue #1.
Grilled New Potato Salad

My favourite potatoes for this salad are Jersey Benne, but any new potato will do. Leave the skins on.

Serves: 4


10-12 small, new potatoes
1⁄4 cup olive oil
sea salt and freshly ground pepper

2 tablespoons black mustard seeds
2 tablespoons extra virgin olive oil
1⁄4 cup roughly chopped flat leaf parsley
1 clove garlic, crushed
juice of 1 lemon


Toast the mustard seeds in a dry pan over a medium heat until they are fragrant and start to pop. Do not allow them to burn as they become very bitter.

Bring a large saucepan of water to the boil and cook the potatoes for about 15 minutes, until they are tender but still quite firm.

Preheat a barbecue or ridged grill to a medium/low heat.

When the potatoes are cooked, drain and run under cold water until cool enough to handle. Cut in half and toss in a bowl with the olive oil and the salt and pepper.

Place them cut side down on the grill.

Press them down gently with a fish slice, so they become well marked by the ridges on the grill. Grill until golden brown and crisp.

To prepare the dressing, combine all the ingredients in a large bowl.

To serve: Toss the hot potatoes in the dressing and taste for seasoning. Serves 4